For the Muffins:
- 1/2 cup butter
- 2 jumbo eggs
- 1–1/2 cups sugar
- 1/2 cup sour cream (you can also use plain yogurt)
- 1/2 cup whole milk (you can also use buttermilk)
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp salt
- 2 cups SMALL blueberries, fresh or frozen
- 2 tsp. vanilla extract
For the Streusel Topping
- 2 tsp. butter, not softened
- 1/3 cup brown sugar, packed down
- 1/2 cup turbinado sugar
- 1 Tbsp. flour
- 1/2 tsp. cinnamon
- Preheat oven to 425 F degrees.
- Prepare the streusel topping: With a pastry cutter, cut the butter slices into the sugar, brown sugar and flour until completely lumpy with small pea-sized clumps. Set aside to use later to top the muffins.
- Prepare dry ingredients separately in a medium-sized bowl:
- Mix the flour, baking powder, baking soda, and salt together.
- Prepare the wet ingredients in another medium-sized bowl:
- Using a handheld or stand mixer fitted with a whisk or paddle attachment beat the butter with the sugar on high speed for about 3 minutes.
- On medium speed, add the eggs one at a time, beating well after each egg is added.
- Beat in the sour cream, milk, and vanilla extract.
- On low speed, add the dry ingredients with the wet ingredients in one bowl together. Beat until all dry ingredients are well incorporated.
- Toss the blueberries in flour for a good coating.
- Gently fold the blueberries into the muffin batter. * please read important note below
- Spoon the batter into muffin liners, filling them ALL the way to the top. ** please read notes below
- Top each with the streusel mixture.
- On 425 degrees F, bake the muffins for 5 minutes.
- Reduce the oven temperature to 350 degrees F and bake for 20 minutes, check with a toothpick. If it comes out clean, then remove from the oven. If moist batter is on the toothpick, bake for another 5 minutes. I prefer to bake for 25 minutes total, just in case the bottoms of the muffins aren’t fully baked due to the blueberries.
- Allow the muffins to cool and rest IN the muffin pan for 5 – 10 minutes.
- Remove them and place on a wire rack to continue to cool.
* To easily prevent blueberries from sinking to the bottom of your muffins, fill half of the muffin liners or muffin pans with the batter, then add half of the blueberries. Then pour the remaining batter over the blueberries and top it off with the remaining blueberries.
** It’s best to use paper muffin/cupcake liners to easily remove the muffins from the pan, however, if you don’t have these, generously coat the muffin pan with either cooking spray oil or softened butter followed by a generous coating of flour. Tap gently to remove any excess flour.